Spiced Brown Sugar Banana Muffins
- Anthology of Crumbs
- 7 days ago
- 1 min read
1
Storage:
Store cooled muffins in an airtight container at room temperature for up to three days, or freeze for up to three months.
2
The Two Temperature Trick:
Starting the muffins at 425°F helps them rise very quickly and achieves that high, domed bakery style top. Reducing the temperature allows the centre to cook through without drying out the edges.
3
Banana Ripeness
The bananas must be very ripe (mostly black or heavily spotted) for the best natural sweetness and strongest banana flavour.
4
Make Ahead:
The dry ingredients can be whisked together and stored in an airtight container for up to 3 months.
Notes
1
Preheat and Prep: Preheat oven to 425 °F (218 °C). Spray a 12 count muffin pan with nonstick spray or use cupcake liners.
2
Combine Dry Ingredients: Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
3
Combine Wet Ingredients: In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, both sugars, egg, vanilla extract, and milk.
4
Mix Batter: Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
5
Fill and Bake (Two Temperatures): Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F (218 °C), then, keeping the muffins in the oven, reduce the oven temperature to 350 °F (177 °C). Bake for an additional 16–18 minutes or until a toothpick inserted in the centre comes out clean. The total time these muffins take in the oven is about 21–23 minutes, give or take. (For mini muffins, bake 12–14 total minutes at 350 °F (177 °C).)
6
Cool: Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Instructions
1 ½ cups (225g) all purpose flour (spooned & leveled)
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 ½ cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
6 Tbsp (90g) unsalted butter (melted or melted coconut oil)
⅓ cup (68g) packed dark brown sugar
⅓ cup (67g) granulated sugar
1 large egg (at room temperature)
1 tsp pure vanilla extract
2 Tbsp (30 ml) milk (milk of choice)
optional: 1 cup chopped walnuts (pecans or chocolate chips)
Spiced Brown Sugar Banana Muffins
Anthology of Crumbs
These quick rise banana muffins are soft, buttery, and deeply spiced with cinnamon and nutmeg. They are wonderful plain, but taste fantastic with 1 cup chopped nuts or chocolate chips. You only need three ripe bananas and a handful of basic kitchen ingredients for this superior flavour.
Servings :
12 muffins
Calories:
Prep Time
15 min
Cooking Time
∼21 minutes
Rest Time
5 min (cool)
Total Time
∼41 minutes
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